Coconut Oatmeal Cookies Bars Recipe 465 Recipes

BREAKFAST BARS WITH OATS AND COCONUT

Breakfast Bars With Oats and Coconut image

A little like granola bars with their combination of oats, seeds, almond butter and dried cherries, these cookies - adapted from the chefs Michelle Palazzo and Peter Edris of Frenchette Bakery - have a soft and chewy texture rather than a crunchy snap. Perfect for a breakfast on the run or an afternoon nibble, they are lightly sweet and decidedly filling. At the bakery, the dough is baked into large, individual cookies, but, in this slightly simpler version, the dough is pressed into a 9-inch pan and baked into bars. (To make cookies, see the note below.)

Provided by Melissa Clark

Categories breakfast, brunch, snack, cookies and bars

Time 7h

Yield 18 bars

Number Of Ingredients 16

Ingredients

3/4 cup/180 milliliters smooth almond butter, at room temperature
1/2 cup/100 grams granulated sugar
1/3 cup/73 grams light brown sugar
3 tablespoons unsalted butter, softened, plus more for greasing
1 large egg, beaten, at room temperature
1 egg white, at room temperature
1/2 teaspoon fine sea salt
1/2 teaspoon vanilla paste or 2 teaspoons vanilla extract
1 2/3 cups/146 grams rolled oats
3/4 teaspoon baking soda
1/3 cup/28 grams unsweetened coconut flakes
1/4 cup/37 grams dried cherries (or another soft, plump dried fruit)
3 tablespoons poppy seeds
2 tablespoons shelled sunflower seeds
1 1/2 tablespoons flax seeds
1 1/2 tablespoons sesame seeds

Steps:

In the bowl of a stand mixer fitted with the paddle attachment, or using a handheld mixer and a large bowl, cream almond butter, granulated and brown sugars, and butter on medium speed until light and fluffy, about 4 to 5 minutes. Add egg, egg white, salt and vanilla, and mix until well incorporated, occasionally scraping the side and bottom of bowl, about 1 minute longer.
Put oats in a small bowl, sift the baking soda over them, and beat into almond butter mixture. With the mixer on low speed, stir in coconut flakes, cherries and seeds until thoroughly mixed. Press a piece of plastic wrap directly against the surface of the dough (still in the bowl) and refrigerate for at least 6 hours and up to 2 days. (This allows the oats to hydrate.)
Heat oven to 350 degrees. Lightly grease a metal 9-inch square baking pan with butter and line it with parchment paper, leaving about 2 inches to hang over 2 sides of the pan and use as handles later. Grease the parchment paper as well.
Scrape dough into the prepared baking pan. Lightly grease a large spatula and firmly press the mixture into the pan in an even layer. Bake until the surface is light golden brown and firm, 25 to 30 minutes.
Transfer to a rack and allow bars to cool completely in the pan. Once cooled, use a butter knife or small offset spatula to cut along the inside edges of the pan and release the bars. Using the parchment paper overhang, lift bars out of the pan and place them on a cutting board. Cut into 18 bars. Store at room temperature in an airtight container for up to 5 days.

CHEWY OATMEAL COCONUT BAR COOKIES

Chewy Oatmeal Coconut Bar Cookies image

This is a version of a different coconut bar cookie recipe made with butter. I tried it with coconut oil instead and it came out tasting much better. It is also made with much less sugar than the original recipe.

Provided by Carel

Categories Desserts Cookies Bar Cookie Recipes

Time 50m

Yield 10

Number Of Ingredients 5

Ingredients

⅔ cup brown sugar
½ cup coconut oil
½ cup agave nectar
1 cup rolled oats
¾ cup all-purpose flour

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Melt brown sugar, coconut oil, and agave nectar in a small pot over medium heat; bring to a boil. Remove from heat; add oats and flour. Pour into an 8-inch baking dish.
Bake in the preheated oven until lightly browned, about 20 minutes. Refrigerate until solid, at least 20 minutes. Cut into squares; you may need to pick up the whole thing and cut it from the side.

Nutrition Facts : Calories 243.5 calories, Carbohydrate 34.9 g, Fat 11.5 g, Fiber 1.9 g, Protein 2 g, SaturatedFat 9.5 g, Sodium 3.4 mg, Sugar 21.5 g

CRISPY OATMEAL COCONUT COOKIES

Crispy Oatmeal Coconut Cookies image

Anything is possible when you're baking with Betty, so take your favorite oatmeal and crisp rice cereal and give a breakfast staple a sweet cookie change up. These oatmeal coconut pecan cookies are packed with flavor and a delightfully light and crispy crunch! They are thin but not too thin, slightly soft in the center with crispy edges and their texture is perfect for dipping into a glass of cold milk. This recipe is simple to make with no rolling or shaping required, just make sure to measure each of your ingredients carefully. We suggest doubling the recipe since we haven't met anyone that only eats one of these light and flavor-filled oatmeal coconut cookies.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 45m

Yield 36

Number Of Ingredients 12

Ingredients

1/2 cup butter or margarine, softened
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 egg
1 cup Gold Medal™ all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup old-fashioned oats
1 cup crisp rice cereal
1/2 cup flaked coconut
1/2 cup chopped pecans

Steps:

Heat oven to 350°F. Spray cookie sheets with cooking spray.
In large bowl, beat butter, brown sugar and granulated sugar with electric mixer on medium speed until fluffy. Beat in egg.
Add flour, baking soda, baking powder and salt; beat until blended. Stir in oats, cereal, coconut and pecans. Onto cookie sheets, drop dough by tablespoonfuls 2 inches apart.
Bake 10 minutes or until lightly browned. Remove from cookie sheets to cooling racks.

Nutrition Facts : Calories 80, Carbohydrate 10 g, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 70 mg

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